Step 4: Straining and storing!

Once your simple syrup is room temperature, you'll need to strain it. If you put in any sort of citrus zest or ginger, they can be left on a sheet of parchment paper to dry - they're delicious! I actually ate all of my ginger and lemon while taking photos. :P

Sometimes I'll strain right into the jar, sometimes I'll strain into a large measuring cup and pour it into the jar. It all depends on how much simple syrup you have, how "pourable" your pan is, and how messy you're feeling. If you have a big funnel that works too! I only have a teeny one so it was no help and only sat around and judged me as I made a mess.

I prefer to keep my simple syrup in glass jars because glass won't absorb the flavors like plastic will so you can use the jars over and over. I just clean up ones I get from the store.

Simple syrup will keep in the fridge up to six months, and if you only make small batches as you need it, you'll never need to worry about it spoiling!

Enjoy your simple syrup!

<p>My Mom made mint syrup from mint growing in a whisky barrel in our back yard. We used it to sweeten unsweet tea and for making &quot; mahvulous&quot;...simply mahvulous&quot; mint julips...being that we lived in Kentucky so it was a requirement at Derby time for sure. We added the mint after syrup had pretty much cooled by sitting off burner for awhile and always left at least one stem in the jar with the syrup when we refrigerated it. I have a small family of 3 so I only make a pint at a time and 4 or 5 sprigs of the mint does fine for me. I came from a family of 10 kids and Mom and Dad so a quart was made practically every week. There was always some in the fridge. FYI...if you decide to grow your own mint ...and I do....place it in a big container/pot and keep trimmed back some..as it is very invasive and will take over your yard if you plant it directly in the garden. My pot has a lovely scent that I enjoy each time I walk out my front door ! Enjoy!</p>
<p>Can simple syrup be made with Splenda instead of sugar?</p>
<p>I made the simple syrup and added peanut butter to it when it was still warm. The peanut butter looks grainy and it has separated. Is there any way I can keep it from separating ?</p>
<p>Probably not - peanut butter is full of oil, so I don't think there's any way the syrup will mix with it properly since it's mostly water. </p>
<p>Do you need to strain if you are not adding any flavoring to it? </p><p>Ps - REALLY appreciate the instructions! </p>
<p>Nope! As soon as the sugar dissolves in plain simple syrup you are good to go. :)</p>
Neat!! Thank you!! ?
Thank you for the instructables! Just made some black berry syrup from fresh berries in my back yard :) I did 2 2cup batches. I didnt account for the berry juice so I boiled the second batch a little more rapidly to reduce it. TASTES GREAT!
Thank you for posting this! I infuse mine with cherries and it turned out great. I also used an old whiskey bottle for storage which worked great as well.
<p>This is super helpful! I thought I would start keeping simple syrup in the fridge for fresh tea and lemonade. I never considered that the syrup could be custom-made with flavors! Thank you so much for this wonderful instructable!</p>
We made a cream soda syrup for the Soda Stream. Yummy.
:D This instructable made me smile! time to go make some simple syrup i guess!
Would you recommend adding citrus fruit by squeezing, cutting or slicing them? Or just zesting? I'm tempted to do all 3.<br/><br/>What luck - Fresh Lime Soda is my all-time favorite & I happen to have fresh Key limes. Definitely going to try this tomorrow. Thanks!<br/>
What a kewel way to &quot;candy&quot; citrus peels and fresh herbs while making what I consider a kitchen staple! <br>I usually make a huge batch and divide it -- 1/3 flavored with creme de menthe candy &quot;oil&quot; (concentrated flavors can be found near cake decorating in most hobby/craft stores) to use in tea or coffee...or drizzle over pound cake (totally removing all the calories first, of course!), 1/3 I'll use cinnamon oil or simmer cinnamon sticks in for the kiddo that loves cinnamon in his coffee, and I leave the last third plain or use one of the other dozen or so family faves (butter rum, vanilla bean, orange/lemon) depending on the season.
nicely done.. <br> <br>I wonder how would the chili peppers taste like.. <br> <br>I'd make it with rock-sugar though... less processed compared to normal sugar, and cheaper around here.. :) <br> <br> <br>
oh.. and i like the map-table too...
Good idea doing with rock sugar. I used the last of mine months ago and never bought more - maybe I'll have to soon! :) <br /> <br />And thank you!
Cute! I like the maps! :)
Thank you! :)
Great tutorial (er... Instructable!). Cardamom and Vanilla Bean would be heavenly. Thanks for sharing, I think I'll make some this weekend. :)
Oh, that does sound good. I really need to get more cardamom. :D
Very nice! this will make my mojitos much more tasty!

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Bio: Part of the Instructables Design Studio, former Contest Manager! I like embroidering, dancing, eating, jrpgs and inexplicably cute animals. // follow me for even more tutorials ... More »
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